Abandoning the mother ship

Posted on November 26, 2012 by Enchanted Seashells by Princess Rosebud

Soon to be pumpkin stew

DIL and sister wife left this morning to drive back up to SF. I still have my son until tomorrow. He flies out mid-morning to the east coast and I’m not looking forward to the thirty-five minute drive and the lunacy of the airport. At its best it’s not pleasant. Now they’re undergoing major construction delays and it’s another level of Hell. For the moment, home is reminiscent of the old days; he’s sitting at the dining room table with a computer surrounded by piles of books, only this time he’s not writing a report or research paper, he’s grading essays.

Photo of a Yale professor in action

I can’t believe this little sk8r boy of mine goes to work and fifteen college freshman call him Professor Angel Boy. Of course, they don’t REALLY call him Angel Boy, but I think they should. It’s hard to wrap my brain around the concept. It’s mind boggling. Especially since he still derives the greatest pleasure by shocking me with offensive earsplitting and vulgar expulsions of intestinal gas that serves as his initial form of communication when he opens the front door (Insert loud breaking wind sounds here) “Hi, mom, I’m home!” or belching as commentary while we’re enjoying a lovely meal at the dinner table, like Thanksgiving. Apparently, my laughing is an ineffective method of dissuading that kind of behavior. Sometimes I tell him he’s disgusting but he finds that a compliment rather than a criticism. His wife thinks he’s funny too; even the captain finds him humorous, shaking his head, “That’s our boy!” almost, no, not almost–completely proud of him– so it’s hopeless. The dichotomy between his academic braininess and his juvenile antics is-uh-refreshing. It’s no wonder I treat him like he’s still in the third grade. It’s as if he never left elementary school with the stupid arm farts and the other robust sounds and smells that emanate from all of his orifices. I keep my fingers crossed that when he meets with his department heads or his publisher that he remembers all the lessons in good manners we practiced and he only acts out here as the living embodiment of the prodigal son. Like I said, fingers crossed.

Smells DELICIOUS

I’m in the kitchen baking another loaf of Whole Wheat Bread. Tonight we had Moroccan Pumpkin Stew (recipe below) with steamed brown rice and Seared Ahi ‘cos I have to make sure he gets enough protein.

It’s kind of cold, damp, and foggy; after dinner we made a fire and played Scrabble. He won, of course–232 to 219.

An assortment of desserts; apple pie, black bean brownies, oatmeal cookies

Beautiful flowers from my Angel Boy

Moroccan Pumpkin Stew

2 tablespoons olive oil
2 medium onions, peeled and cut in large chunks
1 medium carrot, peeled and cut in large chunks
6 small potatoes, well-scrubbed but not peeled, cut in half
1-1/2 cups fresh pumpkin, peeled and cut in large chunks
1 tablespoon freshly grated ginger
1 clove garlic, minced
1/2 teaspoon ground turmeric
1-1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 cinnamon stick
1-1/2 cups canned tomato, chopped
1 cup water
Salt and pepper to taste
2 tablespoons raisins

Heat the oil in a large heavy saucepan over medium high heat. Add the onions, carrot, potato, and pumpkin and saute for 5-10 minutes, stirring from time to time. When vegetables have softened, add the ginger and garlic. Continue to saute for 2-3 minutes, then add the turmeric, coriander, cumin and cinnamon stick. Cook for another 5-8 minutes, then add the canned tomato and 1 cup of water. Bring to a simmer, season with salt and pepper, then add the raisins. Allow to cook for 18-25 minutes until all vegetables are soft – but don’t overcook. Serve over or with brown rice.

Sweet Potato Hummus (professorarmstrong.com)

Black Bean Brownies and Lentil Cookies

Posted on November 6, 2012 by Enchanted Seashells by Princess Rosebud

These recipes were requested by TheFurFiles. I hope you and your family enjoy them as much as mine does! I’m taking a break from baking until Thanksgiving when my son, DIL, and sister wife are in town.

News Flash…I’m losing my best buddy. The captain’s leaving tomorrow for about 7 weeks. I know it’s crazy, but that’s the way it is. One day he’s here, and one day he’s not. Right now I’m in shock. We knew it would happen eventually–the call would come–but neither of us was expecting it so soon. He hasn’t even been home a full month. Oh well, I’m a glass half full kind of gal so I won’t be too upset. It’s watching him pack that’s making me sad right now!

Black Bean Brownies

1 can or 3/4 cup cooked black beans
1/2 cup vegetable oil, or olive oil (I always use a bit less)
2 eggs
1/4 cup unsweetened cocoa powder
2/3 cup sugar ( I’ve tried brown sugar and I’ve tried agave, not sure what’s better, kind of a personal taste thing)
1 teaspoon instant coffee or espresso
1 teaspoon vanilla extract
1/2 cup mini chocolate chips, divided
1/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan. In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. My family thinks they taste better the longer you let them sit, so the beany texture dissipates.

Lentil Cookies (Alton Brown‘s version)

9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
8 ounces sugar, approximately 1 cup (1/2 white, 1/2 brown)
4 ounces unsalted butter, room temperature, approximately 1/2 cup***Sometimes I use half oil, half butter, or all oil. Depends on my mood and my pantry.
1 egg
2 teaspoons vanilla extract
1 1/2 cups lentil puree, recipe follows
3 1/2 ounces rolled oats, approximately 1 cup
4 ounces dried fruit, approximately 1 cup
2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup

Preheat the oven to 375 degrees F.

In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice. In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed. Add the egg and mix until just incorporated. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut. Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between. Bake for 15 to 17 minutes.

Lentil Puree:

4 ounces lentils, approximately 2/3 cup, picked over and rinsed
2 cups water

In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. Yield: 1 1/2 cups lentil puree.

UK SPK™

Posted on October 22, 2012 by Enchanted Seashells by Princess Rosebud

Since my son met and married a girl from London, his language has become peppered with UK SPK™, which I define as words and phrases he’s appropriated from his wife, her family, and friends. Because I like to be as trendy and hip as he is, if only to annoy him, I have incorporated quite a few into my daily life.

The first day he said jumper instead of sweater, I had to remind him that he holds an American passport and he was born and raised on the beach in SoCal. And the day he told me he’d ring me on his mobile I was gobsmacked (amazed). My DIL says things all the time that I need her to translate for me. When we go shopping, she’ll look at an outfit or whatever, and say it’s naff which means tacky and def something I shouldn’t be caught dead in. Mutton dressed like lamb is a veiled way to communicate to me that the hoochie momma spandex-covered-in-rhinestones dress I picked out for myself is too young looking for my advanced years. I always say totes adorbs because Stacy from What Not To Wear says it, but it was born in the UK. Of course, that’s totally adorable, right? Everyone knows they say boot and mean trunk, and flatmate is roommate, but did you know that knackered means tired? Pissed isn’t angry, it’s drinking too much alcohol, and to whinge is to whine. The one that really confused me for the longest time was biscuit, which to me is flour and shortening, baked in the oven and slathered in butter, but to Brits it’s a cookie, of all things! Oh, and DIL says, “I reckon” a lot, which I thought was funny ‘cos it’s kind of a Southern thang, but apparently it’s a well-used phrase they’ve appropriated from us and are now giving back!

The day my child picks up a British accent, I don’t know what I’m gonna do. Prob wave an American flag back and forth in front of him until he once again sounds like the California boy he is!

Here’s a few more I hear on a regular basis:

bin=trash can

ginger= red hair

gobsmacked= amazed, gob is mouth

sorted=figured out

splash out=spend a lot

suss it out= figure it out

I know there are many more -isms, but I’m saving some for Part 2 one day. Unless everyone stops speaking to me.